Tuesday, April 7, 2009

Last week Allen at Eating Out Loud posted some amazing looking Chinese Braised Spare Ribs & I knew we had to try them. Well, it just so happened I had half a rack of pork ribs in the freezer that needed to be used so they went on this week's menu.These ribs were amazing! The braising made them fall off the bone tender. The sauce was the perfect balance of sweet & salty & wonderfully lick your fingers sticky. Allen said he felt his ribs turned out good but not great. He mentioned that maybe the sauce needed some hoisin so I added it to my version. We thought it was so good we spooned it over our rice too. Allen used Chinese-style ribs to make his & we just used some baby backs, which worked perfectly. I think the baby back ribs were less fatty as Allen said he skimmed 1/2 c of fat off his sauce at the end & we didn't skim any off of ours.

I'm a little late to the party here but wanted to say this recipe was perfect. I had a small rack of ribs from my CSA, about 1 lb, halved the recipe, and cooked them in the oven (after browning and bringing to a boil) rather than stovetop--1.5 hours at 300, tightly covered, turning halfway through. Fabulous! Served with daikon radish salad and stir-fried pea sprouts with garlic. Thank you.